Whole-Wheat Beet Fougasse
To make ahead: Refrigerate dough (Steps 1-2) for up to 1 day.
Equipment: Pizza stone & peel, bench scraper
Tips: How to Shape a Fougasse
1. Stretch dough into a 7-by-10-inch rectangle, about 1/2-inch thick. Use a sharp paring knife to cut three 2-inch-long diagonal slits on each long side of the rectangle, leaving 1 inch of dough still connected at each end.
2. Generously dust the cuts with flour and use your fingers to open them up.
1 1/2 starch, 1/2 fat